Quantity: 9 half-pints

Quality: Bell, Hungarian, Banana or Jalapeno peppers

Jar size: Half-pints or pints

Ingredients:

4 lbs firm peppers*

1 cup bottled lemon juice

2 cups white vinegar (5%)

1 tbsp oregano leaves

1 cup olive or salad oil

1/2 cup chopped onions

2 cloves garlic, quartered (optional)

2 tbsp prepared horseradish (optional)

* Note: It is possible to adjust the intensity of pickled jalapeno peppers by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild style).

For hot style: Use 4 lbs jalapeno peppers.

For medium style: Use 2 lbs jalapeno peppers and 2 lbs sweet and mild peppers.

For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild peppers.

Instructions:

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Select your favorite pepper. Peppers may be left whole. Large peppers may be quartered.

3. Wash, slash two to four slits in each pepper, and blanch in boiling water or blister in order to peel tough-skinned hot peppers. Peppers may be blistered using one of the following methods:

• Oven or broiler method: Place peppers in a hot oven (400ºF) or broiler for 6-8 minutes or until skins blister.
• Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister.

4. Allow peppers to cool. Place in pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes of cooling, peel each pepper. Flatten whole peppers.

5. Mix all remaining ingredients in a saucepan and heat to boiling.

6. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each half pint or 1/2 teaspoon per pint.

7. Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace.

8. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.

9. Process in a boiling water or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner

Source:

National Center for Home Food Preservation